Shang Palace which has been serving excellent traditional Cantonese cuisine is presenting a unique twist for this festive season. There'll be a seven-course menu featuring Braised Partridge Broth with Bird’s Nest and Foie Gras; Baked Cod Fillet with Lobster Bisque (pictured); Wok-fried Diced Beef Wagyu; and Sliced Peking Duck with Foie Gras. That's many of the finest ingredients by Award-winning Shang Palace’s Executive Chef Mok Kit Keung.
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Festive Lunch and Dinner menu are available from 21 December to 25 December; New Year’s Lunch and Dinner menu are available from 29 December 2018 to 1 January 2019:
* Festive Lunch and Dinner (21 to 25 December 2018 | $168++ 7-course set menu inclusive of a glass of sparkling wine)
* New Year's Lunch and Dinner (29 December 2018 to 1 January 2019 | $178++ 7-course set menu; or $198++ inclusive of a glass of Veuve Clicquot Champagne)
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Lunch is served Monday to Friday from 12noon to 2.30pm, with three seatings on weekends and public holidays - 11am to 12.15pm; 12.30pm to 1.45pm; and 2pm to 3pm. Dinner is served daily from 6pm to 10pm, with 2 seatings on eve of public holidays and public holidays - 6pm to 8.15pm; and 8.30pm to 10pm.
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[Hosted]